Challenge 1: Put together a meal that can be served cool, room temperature or warm at best-no hot food.
Challenge 2: Clean up after the fact is going to be a challenge --wherever possible use disposable dishwear.
Challenge 3: Distance to site -- the facilities are about an hour away and I have a smallish car which will make transporting food to site interesting without multiple trips.
Challenge 3 was the easiest to resolve..I'm borrowing a truck..look out world. For food transport I am getting multiple coolers. Ta-Dah.
So the menu. Italian & Roman menus lend themselves best to this kind of cooking. Italian cooking specifies food "on the table", "from the credenza" and "from the kitchen". So my first proposal was based on Scappi and La Singolare Dottrina di M. Domenico, where some of the terms I used in the proposal come from.
Proposal #1- Late 15th-Century Italian Menu
Servitio di credenza posto in Tavola (on the table)
Capi di latte serviti con zuccharo sopra - Head of milk served with sugar above
Morselletti di biscotti - morselletti of biscuits
Uva bianchi i neve - black and white grapes
Comer Higos a la Francesa - To eat figs in the French Fashion
Biscottini alla savoiarda -Savoyard Biscuits
Biscottini di zuccaro - Sugar Biscuits
Primo servito di Credenza - First service from the side board
Insalata di mele crude - Salad of Apples and Onions
Insalata di arance tagliate a fette, servite con zucchero e acqua di rose - Sliced orange salad with rosewater and sugar
Preparare una crostata di funghi per un giorno in prestito - To prepare a crostata of mushrooms for a day in Lent
Per far crostate cioe pan ghiotto con barbaglia de porco, o presciutto - To prepare crostate -- that is, gourmand bread - with salted pork jowl or proscuitto
Secondo servizio di credenza
Salciccione cott'in vino - pork sausage cooked in a red wine broth, served cold and sliced
lingua di manzo salata e affumicata servita fredda- salted and smoked beef tongue served cold
Capponi Sopramentati serviti freddo con capparetto sopra - Chicken "Sopramentato"
Vaccina salpresa alessata, servito con petrosemolo Salted pressed beef, boiled served with parsley
Una torta di farro - A rice tart
Mustardo amabile - sweet mustard
Salsa viridis - Green Sauce
Sapor de prugne - dried plum sauce
Carciofi cotti serviti con sale e pepe all'aceto- cooked artichokes with vinegar, salt and pepper
Capperi e olive assortite - capers and assorted olives
Composto di rape, carote, cetriolo e finocchio - Pickled turnips, carrots, cucumber and fennel
Terzo servizio di credenza
Per fare la pizza di molti strati, comunemente freddi pasta secca a strati- To make pizza of many layers, commonly called a cold dry layered pastry.
Mandorle e noci fresche -Fresh walnuts and almonds
Pere e mele - Pears and Apples
Neve di latte, servita con zuccaro - Snow of milk
Cialdoni fatti a scartocci - Wafers made like paper
Levata la tovaglia-Raise the tablecloth
Finnocchio dolce verde- Sweet Green Fennel (Candied Fennel Stalks)
Stecchi in piatti con acqua rosa Toothpicks in plates with rose water
Conditi, & confettioni a beneplacito Confits and candies to one's taste
Proposal number two is based on one of the personas of the current prince/princess. This is a Japanese style feast. I will be the very first to admit there is NOT a lot out there on pre-Edo period food. Edo period is late for us, so the first challenge was to come to an understanding of what was and what was not available in period, including cooking methods. While the methods and foods are plausible, and some of the recipes can be traced to sources in period--not all of the dishes you find here have historic roots. The saving grace is that Japanese cooking is very traditional.
This is at best a guess of what would have been served.
Proposal #2 - Muromachi period (1336–1573) Honzen Ryori (本膳料理) Style Meal
Seasonings on the table include: Shoyu, Pickled Ginger, Rice Vinegar and Salt
Namazu kabayaki (catfish kabayaki--catfish in lieu of unagi or eel--pan fried catfish, with a sweet and spicy sauce made of soy, mirin, sake and sugar)
Gohan - Rice
Mikawa ae (cucumber, wakame salad with imitation crab)
Namasu (daikon and carrot salad)
Crane broth (roasted duck or chicken, udon noodles and mushrooms in broth)
Edamame (lightly steamed and salted soybeans)
Nino-zen - Second Tray
Shimofuri (lightly steamed fish) served with Sho no Irizake (a sauce made with sake, komgu, umeboshi and bonito flakes)
Ebi No Umani (Shrimp simmered in Sake serve with a sauce of sake, mirin, dashi and soy)
Sumashi-Jiru (clear clam soup)
Kikka Kabu (pickled turnips cut into the shape of chrysanthemum flowers)
Gohan - Rice
Sanno-zen - Third Tray
Kuri Gohan (chestnut rice)
Kabocha no Nimonao (simmered squash or pumpkin
Matsutake soup (clear mushroom soup)
Shōga pōku-maki nasu (ginger pork rolls stuffed with eggplant)
Kakuni (braised pork belly)
Okashi お菓子 (Sweets)
Anmitsu- a selection of fruits, agar agar jelly, green tea with jasmine and lLychee ice cream, mochi, red bean paste drizzled with a sweet sugar syrup
Update: 7/102019 Challenge 4--No cooking surface on site (stove, oven, etc.) Grill time baby!! :-) This is not my first rodeo cooking without a kitchen. My very first feast was done at a site that had forgotten we had rented the kitchen and tore it out the week of the event. The sink was two brand new trashcans and a hose, the site generously provided a very nice outdoor grill, and guests donated camp stoves. Feast was tasty--venison pie, grilled duck with sauce, and coney in cive, cooked in broth made from boiling the duck prior to grilling it....YUM YUM!